Pudding Cool Whip Frosting is a creamy, fluffy, and delightfully light topping that’s perfect for cakes, cupcakes, cookies, or as a dip for fresh fruit. It’s an effortless no-cook frosting that combines instant pudding mix with whipped topping and milk to create a rich yet airy texture.
The beauty of this frosting lies in its versatility—you can choose from a variety of pudding flavors such as vanilla, chocolate, lemon, or cheesecake to match or enhance the dessert it’s paired with. This frosting is quick to prepare, requires no cooking or beating, and holds its shape well when piped or spread. It’s especially ideal for those who want a delicious frosting that isn’t overly sweet or heavy like buttercream. Whether you’re preparing a dessert for a birthday party, potluck, or holiday gathering, this frosting will surely be a crowd favorite.
Ingredients
- 1 box (3.4 oz) instant pudding mix (any flavor of your choice)
- 1 cup cold milk (whole or 2% for best texture)
- 1 container (8 oz) Cool Whip or any whipped topping, thawed
- 1/2 teaspoon vanilla extract (optional, for enhanced flavor)
- Pinch of salt (optional, to balance sweetness)
Instructions
- In a medium mixing bowl, pour the instant pudding mix and add the cold milk.
- Use a whisk to stir the pudding and milk together for about 1-2 minutes until the mixture starts to thicken slightly. It should not be fully set like pudding, but should have a creamy consistency.
- Allow the pudding mixture to sit for 2-3 minutes so it continues to thicken slightly.
- Gently fold in the thawed Cool Whip into the pudding mixture using a rubber spatula. Avoid stirring too aggressively, as it can deflate the whipped topping. The goal is to incorporate it until the mixture is smooth and fluffy.
- Add the optional vanilla extract and a pinch of salt if desired, and gently fold again until everything is well combined.
- Once fully mixed, refrigerate the frosting for at least 15-30 minutes to allow it to firm up a little more before use. This also helps it hold its shape better when piping or spreading.
- Use immediately to frost cakes, cupcakes, or other desserts, or store in the refrigerator in an airtight container for up to 3 days.
Tips for Best Results
• Always use cold milk straight from the fridge for best thickening results.
• Make sure the Cool Whip is completely thawed but still cold before folding it in. This helps achieve a smooth, fluffy consistency.
• To get creative, try combining pudding flavors or adding in mix-ins like crushed cookies, chocolate chips, or citrus zest.
• For a firmer frosting ideal for piping, reduce the milk slightly to 3/4 cup instead of 1 cup.
• This frosting pairs particularly well with chocolate cakes, vanilla cupcakes, banana bread, and even graham cracker crust desserts.